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Crispy Classic Chicken Fried Steak Recipe with Easy Creamy Gravy

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A quick and easy crispy chicken fried steak with a tender buttermilk-soaked steak and homemade creamy country gravy, perfect for comforting weeknight dinners.

Ingredients

Scale
  • 1½ pounds round steak or cube steak (about 3/4 inch thick)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce (optional)
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika (smoked optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Vegetable oil or canola oil (enough for about ½ inch depth in skillet)
  • 3 tablespoons pan drippings or unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (can substitute with 2% or dairy-free milk like oat milk)
  • Salt and pepper to taste
  • Optional: pinch of cayenne pepper or black pepper

Instructions

  1. Trim any excess fat or silver skin from the round steaks. Place the steaks in a shallow dish and pour the buttermilk over them, add the hot sauce if using. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. In a large shallow bowl or pie plate, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
  3. Remove steaks from buttermilk, letting excess drip off. Dredge each steak thoroughly in the flour mixture, pressing lightly to make sure it sticks. For an extra crispy crust, dip each steak back into the buttermilk and then again in the flour mixture for a double coating. Shake off excess flour.
  4. Pour enough oil into your skillet to reach about ½ inch deep. Heat over medium-high until the oil reaches 350°F (175°C).
  5. Carefully place the coated steaks in the hot oil. Fry for about 4-5 minutes per side until golden brown and crispy. Adjust heat as necessary to maintain oil temperature.
  6. Transfer the fried steaks to a wire rack set over a baking sheet to drain excess oil and keep crispy. Keep warm if frying in batches.
  7. Remove all but about 3 tablespoons of the oil from the skillet, leaving browned bits. Add butter if needed to total 3 tablespoons fat. Whisk in the flour and cook over medium heat for 2 minutes until bubbly and golden.
  8. Slowly whisk in the milk, scraping up browned bits from the pan. Continue whisking until gravy thickens, about 5-7 minutes. Season with salt, pepper, and cayenne if using.
  9. Pour the creamy country gravy over the chicken fried steaks and serve immediately.

Notes

Maintain oil temperature around 350°F to avoid burning or greasy crust. Double dredge steaks for extra crunch. Use a wire rack to drain fried steaks to keep crust crispy. Make gravy from pan drippings for best flavor. Adjust seasoning of gravy gradually. Rest steaks briefly after frying for juiciness. For gluten-free, substitute almond flour and use cornstarch slurry for gravy thickener. Oven-fry option available for lighter version.

Nutrition

Keywords: chicken fried steak, crispy steak, creamy gravy, comfort food, easy dinner, buttermilk steak, country gravy

Find it online: https://evabake.com/crispy-classic-chicken-fried-steak-recipe-with-easy-creamy-gravy/